Gâteau Magique (French Magic Cake)
User Reviews
4.9
Gâteau Magique (French Magic Cake)
Description
Gâteau Magique combines a few key ingredients to produce its distinctive layers. The batter starts with egg yolks beaten with brown sugar until tripled in volume, then flour and browned butter are gently folded in. Warm milk mixed with vanilla extract is gradually incorporated, creating a thin batter. Finally, stiffly beaten egg whites are folded in carefully to preserve air, which helps to form the cake’s light sponge top.
Baking at a moderate temperature (160°C/320°F) in a buttered pan results in three distinct textures: a firmer custard-like layer on the bottom, a creamy middle layer, and a fluffy sponge on top. This separation is what makes the ‘magic cake’ special. The browned butter adds a nutty richness that complements the sweet vanilla and brown sugar flavors.
The cake is cooled in the pan before cutting into cubes for serving. Powdered sugar is typically dusted over the top for a simple decoration. Adding blackberries as a garnish or within the cake can introduce a fresh tartness that balances the dessert's richness. This cake works well for those looking for a delicate, multi-textured treat using common pantry ingredients.
Ingredients
Ingredients
- 4 egg large
- salt a pinch
- 1 tsp vanilla extract
- 125 g brown sugar
- 125 g butter
- 120 g flour
- 500 ml milk
- blackberry optional
Instructions
- Melt the butter over a low heat. Once at the boil, leave for 5-10 minutes until it turns golden brown, with the brown residue visible on the bottom of the pan. Turn off the heat and strain the butter through a thin sieve. Leave to cool.
- Mix the egg yolks with the sugar. They should triple in volume, at least. Add the flour and the melted butter and mix gently.
- Heat up the milk and vanilla extract and gradually add it to the mixture, mixing continuously. The consistency will be fairly thin.
- Whisk the egg whites with a pinch of salt until they become stiff. Add to the mixture with a spatula mixing gently. Do not overmix, even if the mixture is not fully smooth.
- Preheat the oven to 160 °C (320 °F). Butter a 24/24cm (9.5/9.5 inch) non-stick baking tray. Pour the mixture into the tray. Bake for 45-50 minutes, until a nice golden brown.
- Leave the cake to cool in the tray for 1-2 hours and then slice it into delicious cubes. Sprinkle with powdered sugar and serve.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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